Oct 12, 2017
The 2017 Michelin Guide Singapore features six restaurants with an Australian connection, writes Akash Arora.
Japanese-born Australian chef Tetsuya Wakuda is at the helm of this two-Michelin-starred dining room that seats just 25. Soak up skyline views before tackling the 10-course, seafood-focused dégustation. There’s Tasmanian abalone and Canadian lobster but nothing matches the Insta-worthy caviar-topped shrimp and sea urchin served in its own shell.
Waku Ghin; L2-01, Atrium 2, The Shoppes at Marina Bay Sands, Singapore; (65) 6688 8507
Cheek by Jowl
Rishi Naleendra is the first Sri Lankan-born chef to head a Michelin-starred restaurant. But instead of cooking up a spicy storm, the Wakuda protégé – he was chef de partie at Tetsuya’s in Sydney – is bringing modern Australian cuisine to life near Singapore’s Chinatown.
Cheek by Jowl; Boon Tat Street, Singapore; (65) 6221 1911
“Scary” is how Sam Aisbett describes the moment he left his job as head chef at Peter Gilmore’s celebrated Sydney restaurant, Quay. Two years on, however, the move has paid off. His modern-Australian fine-diner has just nabbed a Michelin star. One mouthful of his tender Black Angus beef and you’ll know why.
Whitegrass; 30 Victoria Street, #01-26/27, Chijmes, Singapore; (65) 6837 0402
Premium Australian ingredients – Byron Bay Berkshire pork and Petuna ocean trout from Tasmania – are the order of the day at Novocastrian chef-restaurateur Scott Webster’s one-star establishment, located at Resorts World Sentosa.
Osia; Resorts World at Sentosa, #02-140/141, 26 Sentosa Gateway, Singapore; (65) 6577 6560
The Kitchen at Bacchanalia
Once the support act at The Ledbury in London and Oud Sluis in the Netherlands, Fremantle-born chef Luke Armstrong is now headlining at his Michelin-starred French restaurant, which features an open kitchen. Book in for a multi-course wine-matched dinner and make a night of it.
The Kitchen at Bacchanalia; 39 Hongkong Street, Singapore
Iggy’s established itself as one of Singapore’s finest diners soon after opening in 2004. But it wasn’t until 2016, when Spanish-Australian chef Aitor Jeronimo Orive took the reins, that things really began to heat up. And this year, it was awarded a Michelin star. Orive has worked at The Fat Duck in England and Mugaritz in Spain so expect boundary-pushing combos. Ibérico and truffled barley, anyone?
Iggy's; Hilton Hotel, Level 3, 581 Orchard Road, Singapore; (65) 67322234
SEE ALSO: A Foodie's Guide to Singapore